How to make fermented beet kvass: friendly bacteria for your gut

kya is drink ko peene se kidanee par asar padata hai?

What is the dosage of drinking fermented beet? And how to stop the fermentation is it by just putting in fridge?

what fantastic, no-nonsense, easy, straight-forward instructions! Thank you, thats just what I needed to get going. will try some suggestions from the comments, too, good international tips there

oh no, don't peel, you're losing all of the good bacteria.

Hi thx for sharing. How much sugar does it have? I'm Diabetic, is it ok for me?

How many times can you ferment the same batch/jar?

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Love it, Dimitri! Thank you. If anyone wants to make larger batches (who wouldn't?) I have found that 1 to 2 teaspoons (5 to 10 milliliters) of salt per 12 ounces (340 grams) of beets works well.

Hello Sir, for how many days I can store it?

Thanks for your video, I liked it, but your background music is detracting from your instructions!

That’s so easy ! Thanks for your recipe ! I will make it with my garden beets ! I wonder if you could freeze the juice ?

Thanks for your video. Can we also eat the beet this way?

Wow man this aint no beet this is a watermelon 😂😂😂😂😂😂😂😂

That is a big beet

can i add akkermansia probiotic?

Great video, how many times can i re use the beetroot until replace it?

How many refills of water can you do from the original batch of chopped beets?

would it tastes salty? I tried it with sugar instead of salt and it tasted like a fine wine. Of course you gotta put higher amount of sugar instead of tiny amount of salt. I also added a small piece of fermented rye bread. Someone one the internet said that the beet kvaas is supposed to be made with sugar only not salt. Is that just Russian kvaas then?

Short and to the point, perfect for busy mum hehe thanks

Nice n simple n straight to the point thanks for sharing 👍

Anyone know the health benefits of this drink?? Personally I love the flavor so I enjoy it daily. That’s said I buy it at the local Turkish store, and my concern is, is it healthy?? Does it have high amt of sodium, etc?

When you refill should you add salt again?

wonder if the salt hinders proper fermentation

is that 750ml of water ? can i add carrot, turmeric and ginger ?

Beets are beautiful

Have seen a recipe with

. How many times can you refill with water and can I eat the beets?

Is the end result sweet or savoury?

Wow !wonderful. Thank you very much.

Very simple straightforward video . Not sure the music is to my choice 🤣

I like how he explains how to pull up the beet and wash it off. Down to basics!

Great info, but the music sucks & is too loud. 🙏

Sir, Which is the best time to have this?

🙏🏻🙏🏻🙏🏻👍👍👍🇲🇾🇲🇾🇲🇾🇲🇾

By outside I assume he meant, outside the refrigerator.. not outside the house.

We don't have glass jar we can fermentation in stell jar plz reply🙏

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Wow that is one big beet 🙀

Thank you brother. 🙏🏻🙏🏻🙏🏻🙏🏻🙏🏻

Simple recipe. Thank you so much Sir.

Hi, this is very famous drink in north India called KANJI..you can add carrots also into the recpie..we add rock salt, mustard powder, pinch of red chilly, turmeric and one spoon black pepper in 2 liter of water...leave it for 3 days... Great for gut health and blood

I live in Karachi where temperature stay around 30C to 35C (85f-95f) on average. Its a warm tropical city. I don't use fridge as well. Do I still have to ferment for 48hrs? will the produce be useful after fermentation for making 2nd batch or will it become unhealthy.

I have blood pressure issues, what is the alternative to salt that I should be using ?

too much salt!!! it tastes far too salty, 1/2 the amount next time.

Mine has some “foam” on top, another video said I could scoop it out and eat it... Do you think it’s safe to do so🥺? Loved the video✨hope you can help me 😅🤦🏼‍♀️

Would love to try this.
Is the beetroot raw or cooked before chopping?

Hi, what if the kvass is too salty? What can I do to “rescue” it? My fist batch taste extremely good but the second batch taste too salty!

Thanks for guidance

what is the expiry ?

My grandmother was German and would make this. She added sourkrout, carrots, a garlic clove and apple vinegar.